The best chicken fajitas

By Meaningful Eats 

 

The Best Chicken Fajitas

Serving Size: 4

My absolute favorite chicken fajitas! The marinade for these is the best.

You can use the marinade for flank steak as well. Sometimes I do both chicken and beef and grill the meat. If you're going that route, leave the chicken and steak whole and reserve some of the marinade for the vegetables in a separate container. Cook the vegetables in a pan and grill the meat. Then slice and serve. Yum!

Ingredients

For the Marinade:
• 1/4 cup gluten-free soy sauce (can sub coconut aminos)
• 1/4 cup oil
• 1/4 cup brown sugar (or sweetener of choice)
• 2 tablespoons lime juice
• 2 tablespoons white vinegar
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/2 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
For the Fajitas:
• 3 boneless, skinless chicken breasts, sliced into thin strips
• 1/2 large red onion, thinly sliced
• 1 medium green pepper, thinly sliced
• 1 medium red pepper, thinly sliced
• 2 medium tomatoes, chopped

Instructions

1. Mix all the ingredients for the marinate together in a large ziploc bag or shallow dish. Add the sliced chicken and mix to coat it evenly. Marinate for at least 1 hour or up to 12 hours.
2. Heat a large skillet with 1 tablespoon of oil. Add the chicken and all the marinate to the skillet and sautee for 3-4 minutes, bringing the sauce to a full boil.
3. Add the sliced onions, peppers, and tomatoes and cook until they are just tender.
4. Serve on corn tortillas with your favorite toppings. My favorite toppings are avocado, feta cheese (or queso fresco), and salsa. Enjoy!

http://meaningfuleats.com/the-best-chicken-fajitas/